| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | St. Louis | St. louis p, Post1 | 12 | servings |
INGREDIENTS
| === FOR THE CHEESECAKE === | ||
| 4 | c | Graham cracker crumbs |
| 1 | c | Granulated sugar; divided |
| 1/4 | c | Sliced almonds; chopped |
| 5 | tb | Margarine; melted |
| 3 | pk | Cream cheese – (8 oz ea); softened |
| 4 | Eggs | |
| 1/2 | c | Sour cream |
| 1 | c | Canned pumpkin |
| 2 | ts | Pumpkin pie spice |
| === FOR ALMOND-CRUNCH TOPPING === | ||
| 3 | tb | Margarine |
| 1/4 | c | Light brown sugar; (packed) |
| 1/2 | c | Sliced almonds |
| 1/2 | c | Flaked coconut |
INSTRUCTIONS
To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix graham cracker crumbs, 1/3 cup sugar, almonds and margarine; press on bottom and 2 inches up side of 9-inch springform pan. Set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 cup sugar until smooth. Blend in eggs, sour cream, pumpkin and spice. Pour into crust. Bake for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes. To prepare topping: Combine margarine, brown sugar, almonds and coconut. Spread over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving. Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Recipe found in 1997 in Planter's site (http://www.culinary.net) Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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